Menu Board

menu board jan14We’re already mostly through this current menu board, but here’s what is making it on to our plates…

Green curry with mushrooms and pea pods (snap peas): This has morphed from a previous favorite. I’ve simplified it and added more heat.

Red beans and rice are in progress on the stove. The cornbread will include jalapenos at Dizzle’s request. I started the beans with onion, garlic, and celery along with veg stock. Should be yummy after an all day low simmer.

Spinach and olive calzones: The filling for these was tofu and chopped spinach whizzed in the food processor with a little lemon juice, salt, pepper, nutmeg, and olive oil.

Twice baked samosa potatoes: These were a BIG win and will hopefully be featured in a post soon!

Mushroom farroto: Think risotto but done with farro instead and using a splash of coconut milk to finish it off.

Yellow curry with butternut: This is one of our standards and another future post hopeful. 🙂


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